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A fiery and tangy South Indian condiment from the Chettinad region. This chutney balances the pungent heat of ginger with the sweetness of jaggery and sourness of tamarind, making it a perfect side for idli and dosa.
Sauté the Base Ingredients
Add Flavorings and Cool
Grind the Chutney
A fiery and tangy South Indian condiment from the Chettinad region. This chutney balances the pungent heat of ginger with the sweetness of jaggery and sourness of tamarind, making it a perfect side for idli and dosa.
This chettinad recipe takes 25 minutes to prepare and yields 4 servings. At 218.69 calories per serving with 3.47g of protein, it's a beginner-friendly recipe perfect for side.
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Prepare the Tempering (Tadka)
Finish and Serve
For a richer texture and milder flavor, add 2-3 tablespoons of freshly grated coconut along with the ginger and garlic during the sautéing step.
Add 4-5 shallots (sambar onions) while sautéing the ginger for a sweeter, more complex flavor profile that complements the pungency of the ginger.
For a different kind of heat and color, use a combination of spicy dried red chilies and milder Kashmiri red chilies.
Ginger is renowned for its digestive properties, containing gingerol which helps to soothe the stomach, reduce nausea, and alleviate indigestion. It stimulates digestive enzymes, aiding in nutrient absorption.
Both ginger and garlic contain powerful anti-inflammatory compounds. Gingerol in ginger and allicin in garlic can help reduce inflammation and oxidative stress in the body, potentially easing symptoms of inflammatory conditions.
The combination of ginger, garlic, and spices like asafoetida provides a strong dose of antioxidants and antimicrobial properties that can help strengthen the immune system and fight off common infections.
One serving (approximately 1/4 cup) of this Chettinad Ginger Chutney contains an estimated 180-200 calories. The majority of the calories come from the sesame oil, jaggery, and lentils.
Yes, in moderation, it is quite healthy. Ginger and garlic are known for their immense health benefits, including anti-inflammatory and digestive properties. However, it does contain oil and jaggery, so it should be consumed as a condiment in appropriate portion sizes.
You can store this chutney in a clean, airtight container in the refrigerator for up to one week. Ensure you use a clean, dry spoon each time you serve it to prolong its shelf life.
To balance excessive spiciness, you can add a little more grated jaggery or a tablespoon of grated coconut and grind it again. Serving it with yogurt or ghee alongside your main dish also helps to mellow the heat.
Absolutely. If using whole tamarind, soak a small lemon-sized ball in 1/4 cup of hot water for 15-20 minutes. Squeeze the pulp and strain it. Use about 1-2 tablespoons of this thick pulp in place of the store-bought paste.
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